Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes. Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes. Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes. In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish. Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon. Adapted from The New York Times

This is a root-heavy basket, and this recipe is perfect for it. The ingredient list is really just a suggestion and you can add, subtract and substitute ingredients to make use of what you have on hand and/or to meet your personal preferences.

POLENTA WITH BRAISED ROOT VEGETABLES

1 cup polenta

1 scant teaspoon salt

4 cups water

1 tablespoon unsalted butter

1/4 to 1/3 cup freshly grated Parmesan (optional)

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

1/2 pound rutabaga, diced

1/2 pound carrots, diced

1 medium parsnip, diced

1 large or 2 medium garlic cloves, minced

1 (14-ounce) can diced tomatoes with juice

Pinch of sugar

Salt and freshly ground pepper

Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using. While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat. Serve the polenta with the vegetables spooned on top.

One think that keeps stir fry from becoming boring is having a good selection of sauces to vary the flavor. This is one of our favorites.

In a small bowl, blend peanut butter, water, soy sauce, sherry, lemon juice, and brown sugar. You can heat the peanut butter in the microwave prior to adding other ingredients to “liquefy” it. It blends much easier that way.

You can marinate tofu in 1/2 the peanut sauce over night. Cut the tofu into thin strips length wise and then in half width wise. This coats the tofu nicely for pan searing the next night. Reserve the other 1/2 the marinade to pour over the stir fry.